Golden Fig Fine Foods

Basil Flank Steak with Sundried Tomato Chimichurri


  • 1/3 C Basil Balsamic (any regular aged balsamic will do, just increase the amount of fresh basil by a bit)
  • 1/4 C worcestershire (I LOVE Colonel Pabst Brand)
  • 1 TB coarse ground mustard
  • 1 garlic clove, minced
  • 2 basil leaves, finely chopped
  • 1/3 C olive oil
  • Salt and pepper, to taste
  • 1 1/2 lb flank steak, trimmed of visible fat and poked with knife on both sides.
  1. Mix up marinade and pour into Ziploc gallon bag. Add steak to bag and let marinate for a few hours, up to overnight.
  2. Heat grill to medium high.
  3. Sear steak 2 minutes each side, turn down grill to medium.
  4. Cook until desired temperature. Remove from grill and place on plate.
  5. Cover with foil and let rest 10 minutes before slicing thinly against the grain.

Sundried Tomato Chimichurri

  • 1/4 C Basil Balsamic
  • 1/3 C olive oil
  • 1/2 C cilantro, finely chopped
  • 1 tomato, seeded and diced
  • 6 basil leaves, finely chopped
  • 4 sundried tomatos, packed in oil, chopped
  • 2 garlic cloves, minced
  • 1/3 C red onion, finely chopped
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  1. Mix all chimichurri ingredients, and taste for seasoning.
  2. Serve on thinly sliced, grilled flank steak.

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